Perfect Pasta

For perfect pasta every time, make a habit of cooking until just al dente.

Never oil cooked pasta, or add oil to the cooking water; the oil causes the pasta to repel the sauce.

The exception that makes the rule is lasagna noodles; they tend to stick together, plus they're layered with the sauce, so by all means add oil.

Scoop up a cup of the pasta water before draining; reserve. Drain the pasta, put it back in the warm pot, and stir in a generous cup of whatever you're going to sauce it with. Stir vigorously; the pasta will finish cooking and will soak up some of the sauce, adding flavor and preventing clumping. If you decide your finished dish is too thick, add reserved pasta water a tablespoon at a time until desired consistency is achieved.

Plan on 1 quart of water for each 1/4 pound of pasta.

Salt the water after it comes to a boil to ensure water is at 212F; salted water boils at a lower temperature.